PENNSYLVANIA, USA — It’s officially summer.
Does that mean burgers, hot dogs, steaks and…shark?
Olivia’s gang are expanding our palates this week with this tasty Mako shark dish. Then you can wash it all down with a refreshing, summery cocktail.
Check out the recipes above and below.
Greek Galeos…a savory summer dish of grilled Mako shark with lots of delicious vegetables, served with tomatoes and served over rice pilaf…
2.8 ounces, marinated Mako shark steaks
1 cup canned tomato chunks (Italian)
1 cup fresh cherry tomatoes, halved
1 tablespoon fresh garlic, minced
2 ounces, extra virgin olive oil
4 ounces, onions, julienned
1/2 lemon, squeezed
4 ounces fresh dill, chopped
Pinch of black pepper
pinch of sea salt
2 ounces, pitted and chopped, Kalamata olives
2 tbsp garlic butter
1/2 cup white wine
4 ounces fresh carrots, julienned
4 ounces, peas
Mako Shark Marinade
4 ounces, extra virgin olive oil
1 lemon, juice, squeezed and zest included
2 ounces, sliced onion
1 tbsp capers
2 tbsp parsley
1 tablespoon of oregano
2 ounces balsamic vinegar
1 teaspoon kosher salt
Grill the fish on one side, then set aside. In a saucepan over medium-high heat, add the garlic butter, white wine, salt, pepper, tomatoes and fresh garlic. Cook for about 2 to 3 minutes. Lower the heat a little to medium adding the lemon juice, extra virgin olive oil, peas, carrots, onions, capers and olives. Then cover with the shark. Reduce the heat to low, also covering with a lid. Cook for about 5 to 8 minutes or until the shark reaches an internal temperature of 130°F.
Stolichnaya Ohranj Vodka
Passoã Passion Fruit Liqueur
Blue Chair Bay Coconut Rum
Fresh watermelon garnish
Freshly squeezed orange wedges
Fill a glass with ice. Add vodka, rum, passion fruit liqueur, freshly squeezed orange and orange juice. Shake. Top with club soda. Garnish with the watermelon and the slice of orange.